“Warm up with a bowl of nutritious banana stem soup – a healthy, delicious blend of tradition and taste!”
Ingredients
- 1 cup banana stem, finely chopped
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1-2 green chilies, slit (adjust to taste)
- 1 medium tomato, chopped
- 2 cups vegetable or chicken broth
- 1 teaspoon cumin seeds
- 1 tablespoon oil (coconut or any cooking oil)
- Salt, to taste
- Pepper, to taste
- Fresh coriander leaves, chopped (for garnish)
- Juice of 1 lemon (optional)
Instructions
- Prepare the Banana Stem:
- Peel the outer layer of the banana stem until you reach the tender part. Remove any fibers and chop the tender inner part into small pieces. Soak in water with a little lemon juice to prevent browning.
- Sauté Aromatics:
- In a pot, heat the oil over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic and green chilies, cooking for an additional minute.
- Cook the Vegetables:
- Add the chopped banana stem and sauté for about 5 minutes.
- Add the chopped tomato and cook until it softens.
- Add Broth:
- Pour in the vegetable or chicken broth, bring to a boil, and then reduce the heat. Let it simmer for about 15-20 minutes until the banana stem is tender.
- Blend the Soup:
- Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches.
- Season and Serve:
- Season the soup with salt and pepper to taste. If desired, add lemon juice for brightness.
- Garnish with fresh coriander leaves before serving.
Tips
- You can add other vegetables like carrots or spinach for additional nutrition and flavor.
- Serve hot with crusty bread or rice for a complete meal.
Enjoy your delicious banana stem soup!